Moist Banana Muffins

Banana Muffins these are moist and so great with a cube of butter on them.  I took a my dad's original recipe and tweaked it. But one thing I changed was replace cashews instead of walnuts. I buy my nuts by the best price and the best time. 

There are so many recipes that use walnuts that I have re-mixed using other nuts. After all a nut is a nut unless you have an acquired taste to one. But walnut's are so very healthy for you.

Preheat your oven to 350 degrees and line your muffin tins or grease. Gather your ingredients. I bought some adorable little cupcake holders. 

Ingredients

1 1/4 cup white sugar
1 stick softened butter
2 large eggs
1 to 2 cups mashed bananas
3/4 cup buttermilk
1 1/2 tsp vanilla extract
2 3/4 cups white flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
1 cup chocolate chips (I used mini chips)
Preparations
Make sure your cold ingredients from the refrigerator are room temperature.
Mixing warm with cold just makes things get that curdled look. It does not hurt just looks creepy
Again have your oven at 350 degrees and your muffin's tin ready.
Sift together the flour and baking soda in a bowl on the side.
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In your mixing/mixer bowl place your softened butter and sugar and mix until well blended.
Now add your buttermilk, next add your egg's, now add your mushed banana's, add your final ingredient your vanilla extract.

Beat these ingredients until they are light and fluffy.

Add your nuts. You can make this recipe with no nuts it is just as delicious. Also it will make no difference in the moisture of the Banana Muffins.

Now add half of your dry ingredients using your mixer until just blended.  
Now by hand add the remaining flour.
This batter has the same consistency as waffle batter it is thick but light and airy.

Cook your muffins for 20 minutes and then check them to see if you will need a few more minutes.

I cook mine for 20 minutes then turn the muffin pan to make sure the muffins are cooked even. My stove sometimes is moody and cooks more toward the back then the front. Stupid Oven.

These will need a few more minutes I want the top just a light brown. Oh right here is a trick for your baking muffins and cupcakes with left over batter .

If you have batter but not enough to fill your tins just fill the empty with water this way the muffins cook evenly. Good trick. Be careful taking the tin out the water is hot I know! Ouch!

Let them cool on a rack and do your second batch. To take your warm muffins out.

Butter on the top when eating is a must do!